Christmas favourites

These recipes not only evoke the spirit of the season, they are also easy to follow.

Irish Dream
Ingredients: 30 ml freshly brewed espresso; 1 tsp demerara sugar; 120 ml hot water; 30 ml Bailey’s Irish Cream Liqueur; whipped sweetened cream;
chocolate flakes

HT Image

Method:
1 In a traditional Irish coffee glass, pour freshly brewed espresso and add the sugar.
2 Top with hot water and pour Bailey’s on it.
3Generously top the drink with sweetened whipped cream and garnish with chocolate flakes.
Courtesy: Barista Lavazza

Nashville Eggnog
Ingredients: 250 ml milk; 2 eggs; 2 tbsp sugar; 30 ml chocolate syrup; 30 ml whisky; 30 ml crème de cacao

Method:
1Separate egg yolk from egg white. Whisk egg white till it becomes frothy.
2Mix sugar, egg yolk and chocolate syrup. Add one tablespoon milk to form a smooth paste.
3Add rest of the milk to the mixture while adding the egg white at same time.
4Pour in a glass. Top with whisky and crème de cacao.
Courtesy: Eggspectation, Hotel Jaypee Vasant Continental

Mulled Wine
Ingredients: 2/3rd tsp caramelised sugar; 750 ml red wine (shiraz or merlot); 1/2 cup brandy; 6-8 cloves; 1 cinnamon stick; orange zest from half an orange

Method:
1Pour the wine into a pan and place over low heat.
2Lightly pound the zest with the back of a knife to release the aromatic oils. Add to the wine. Also squeeze some juice in, too.
3Add the remaining
ingredients and stir
occasionally. Don’t let the wine come to a boil.
4When the wine begins to steam, shut the heat and ladle it into mugs or glasses, leaving the seasonings behind.
Courtesy: Mismo Bar & Kitchen

Gingerbread Man
Ingredients: 1 1/2 cups dark molasses; 1 cup packed brown sugar; 2/3 cup cold water; 1/3 cup shortening; 7 cups all-purpose flour; 2 tsp baking soda; 1 tsp salt; 1 tsp ground allspice; 2 tsp ground ginger; 1 tsp ground cloves; 1 tsp ground cinnamon; 16 ounce chocolate frosting

Method:
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
2Mix together the molasses, brown sugar, water and shortening.
3Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
4Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter.
5Place about 2 inches
apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

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